Contribution of enzymes from rennet and starter bacteria, and of milk protease, to proteolysis and flavour development in Gouda cheese. 3

A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet. These cheeses, together with aseptic starter-free cheeses, were used to elucidate the contribution of rennet, starter bacteria and milk protease to breakdown of protein and to development of bitterness and cheese flavour during ripening of Gouda cheese. Their combined action was studied in normal aseptic cheeses, allowing the estimation of possible interactions. Different amounts of enclosed rennet and different starter cultures, either 'bitter' or 'non-bitter', were used in the cheeses. Proteolysis was characterized by different analytical methods